It's ridiculously crazy to see you in my hometown, literally driving to the butcher shop my mom used to take us to. I just moved out of state, so thanks for unknowingly giving me a visual taste of my hometown
Just a tip, Ryan. Never scrape your cutting board with the blade side of the chopping knife. It'll dull quite fast. Always turn it over to the spine of the blade to scrape stuff off a cutting board. That's a tip from a TV chef that was popular about 30 years ago, Jeff Smith, "The Frugal Gourmet." BTW, I remember watching you handle those peppers a few weeks go with your hands and I thought, "I hope he doesn't go to the bathroom anytime soon or he's in for a heap of hurt." LOL. Been there, done that!
Coloradan here, we and NM have a crazy rivalry about our green chili, its super contentious who has the best green chili, but both our states love it! My favorite is a breakfast burrito smothered in green chili. Also, theres no like one recipe, everyone has their own version of green chili.
Oh Ryan! Colorado native, I am! You were in Pueblo on the Mesa at Frank's, you should have gone a few miles east to one of the farm stands & got some good fresh roasted green Chile's! Also, Boss Hoggs in LA Junta, Co has good RM oysters! Good green chile needs tortilla!😊
This is random, but I just moved into my own place again today after staying back at my mom’s house for a year (with four other people there too) and in that time I found this channel. Watching all these videos made me really miss not only living on my own and the freedom/peace/isolation it gives especially when you get to design your home how you want, but also cooking whatever I was in the mood for, for myself. That’s something I really took for granted so I’m excited to be able to do that again. First dinner will be steak because of course it is. Thanks for all these videos, from one Marylander to another. PS if you don’t make those aprons available to buy then I’ll just have to copy the idea with my own cuz that’s brilliant.
As a SoCal native (who loves Mexican food) I moved to Colorado in 1984, I fell in love with green chili. I love to cook and through much hard work finally mastered green chili, according to my friends. Ha! You can’t make great green chili in 30 minutes. It takes hours for all the flavors to merge. Glad you enjoyed your green chili.
Hey Ryan, you should try to make a trip out to the Black Hills of South Dakota! Pay homage to our Native American peoples and eat an Indian Taco at the Black Hills Powwow on October 6-8! Another Vanlifer you met up with named Daniel Begg actually lives in SD so it would be cool. As a Lakota person myself, it would be awesome to see you connect with our culture. It would definitely open up your fanbase to a whole new demographic!
Not a Colorado native, but from what a farmer from here told me, the reason people are really big on the green chiles here is because of the temperature change from day to night (where it is really hot during the day and can get pretty cold during the night) creates alcohol molecules in the chiles which is when cooked correctly is changed to a sugar molecule which makes the chiles here chemically unique to green chiles from other places which people are able to taste. But that’s all I know and that’s just what a farmer told me.
I used to live in Colorado and Santiago’s green chile is my favorite! I used to get it in their breakfast burritos, but it was available frozen at some Walmart’s, too, though I’m not sure if it is anymore. I miss the green chile!
My son and I are huge fans!!! Also, for future, the flavor in cilantro is mostly in the stems! I usually chop off any brown bottom bits and chop the rest finely. Keep on cooking!! And adventuring. We love it.
I grew up in Colorado. Everybody makes green chili. We used to travel to New Mexico and buy hatch green chilis to make green chili. The secret is they have to be roasted hatch chilis.
I’m from Colorado and my mom lives in Pueblo smart move staying at the rest stop instead of the Walmart especially on the south side. Pueblo is known for its chili festival.
I love making green chili, and love it most when I make it over a campfire. It's kind of an all day thing for that though. I like to start pork shoulder over the fire for a couple of hours to get it smokey, and I do the peppers too. Then it goes in the dutch oven with the rest of the ingredients for right around 3 hours, low and slow. The pork just melts in your mouth that way. You want to try to find some Hatch Chilis. Love the apron! I swear I need the same thing for exactly the same reason. OH...and save a little chili to go over your eggs in the morning!
A few things to note about your Chile Verde recipe: 1. You wasted the spiciest parts of the peppers. The membrane inside (and the seeds) is where most of the capsicum is. I only dispose of the membrane when peppers are larger than Jalapenos. 2. You should have gotten some green chiles and roasted them as you did the jalapenos. You'd put those in a bag to sweat them and peel its skin off and dice up the good stuff inside. 3. You could use a hand-powered food processor (hand crank type, although the electric ones are easier to use) 4. I'd have used Masa (corn flour instead of what flour for the depth of flavor it adds, while thickening) 5. The resulting chile verde was a bit too soupy 6. You might consider combining all the green peppers you can get at most American groceries stories in the southwest to get a spicier result as well as the rich flavor the combination can produce: serranos, pasilla/ancho, jalapeno, green bell peppers.
I've made that drive from Albuquerque to Colorado Springs numerous times! Kinda cool seeing bits of you driving it as well. My Aunt and Uncle were farmers and she used to make the best Rocky Mountain oysters. I've never had any as good as hers. The ones you got looked a tad over done. Sorry you got to experience our two seasons all at once, wind and hail, but welcome to southwest Colorado!
Green chili is a stew (chunky soup) that is considered one of the state dishes of Colorado. Some of the best green chile in the world is grown in Pueblo County, Colorado. Whether you pick Anaheims, Big Jims, or Mirasol - also called Pueblo chiles - you'll enjoy a scrumptious blend of flavor and heat. Tomatillo look like small green tomatoes. They are usually hard and don’t turn red. Usually added to dishes. I made a tomatillo pie once. It was pretty good. I added sliced green apples too.
Congratulations Ryan on making chile verde from scratch. It looked amazing. Make some cilantro lime rice and open a can of pinto beans some shredded queso Oaxaca and throw it in a tortilla . Grill it up in a pan . You’re welcome. Nice apron Merch idea !
Late 80's at a place in Toronto called Hernando's Hideaway, many margarita's and beers and spicy food, did the exact same thing with the bathroom trip. Took about 5 min before I was squirming at the table explaining to my friend's laughter at what I had just done.
I have known of Rocky Mtn. Oysters for many years and to this day, I have never tried them nor do I have any desire too so congratulations on taking that bold step! I do have to try your stew though! Drive safely!
If your going across I-80 in Nebraska, there is a museum in Minden,Ne. called Harold Warps Pioneer Museum. Its definitely worth a stop. It has camping available also. This place is about 14 miles south of the interstate.
If your near Grand junction Colorado you should visit the Colorado national monument great cliff views. The Grand Mesa is beautiful this time of year cause the leafs are so many colors. And rifle falls has a really cool water fall with some small caves around and camp spots
Ryan try this recipe cook your own colorado oysters buy usually here is how we cook it. ->>>> 2 lbs. Ox bat and balls ▢2 bunches lemongrass ▢3 pieces Thai chili pepper optional ▢3 tablespoons green onion chopped ▢3 thumbs ginger julienne ▢2 pieces onions sliced ▢8 cloves garlic crushed and chopped ▢12 cups water ▢2 cups beef broth ▢2 teaspoons cornstarch ▢2 teaspoons granulated white sugar ▢1/8 teaspoon ground black pepper ▢3 tablespoons fish sauce ▢3 tablespoons cooking oil Boil 6 cups water in a cooking pot. Put Ox bat and balls. Continue to boil for 15 to 20 minutes. Remove from the cooking pot and wash with running water. Discard the water. Pour 6 cups water in a cooking pot. Let boil. Add sibot herb mix and lemongrass. Cook for 5 minutes. Add bat and balls into the pot. Continue to cook for 3 to 4 hours or until tender. Note: you can use a pressure cooker to tenderize it quickly. Add water as needed. Remove the meat from the pot. Let it cool down and then slice into smaller pieces. Filter the liquid using a kitchen sieve to separate the solid ingredients. Set aside. Heat oil in a cooking pot. Saute garlic, onion, and ginger until garlic browns and onion softens. Add the sliced bat and balls and chopped Thai chili. Saute for 2 minutes. Pour the filtered liquid and add beef broth. Let boil. Cook for 20 minutes. Season with fish sauce and ground black pepper and add sugar. Cook for 5 minutes more. Make the soup thicker by pouring a mixture composed of cornstarch and water. Stir.
Ahhh man I was up in Pueblo during that storm too! Hope you're enjoying the area. Canon City which is less then 40 minutes away from Pueblo has some great food and hiking areas!
When you we're in Pueblo they have Pueblo Chiles witch makes Colorado green chili different from others like hatch new mexico. we also have great lamb in colorado
10 out of 10 for me. Green chili is one of my favorites. My grandparents used to live in Fort Collins and that stuff is divine. I’m glad you liked it though.
Pueblo actually has a green chili (pepper) festival every year, I live about 30 mins away and can say it’s chilies the pepper, almost every restaurant out here in CO has a roasted green chili variation or roasted green chilies as an add on
I ate Rocky Mountain Oyster at the Buckhorn Exchange Restaurant in Denver I lived in Golden Co now in Michigan. I fooled a few friends and relatives when I took them to dinner. The Steaks are great.
Ox tail is delicious too. If you use a pressure cooker, use any seasoning you like on the ox tail, add a little bit of water. You can eat it with white rice and a little salad or anything you like as a side dish. Bull balls are a bit gummy or chewy......😊
If you like chicken gizzards you'll like Rocky Mountain Oysters it's a very similar consistancy. My problem was sympathy pains. Once I got past that they were fine. Like anything it depends how it's prepped and cooked.
Born and raised in Colorado, we’re known for our green chili, the “stew” - but don’t think of it like a stew, think of it more of a salsa? Or a condiment? We literally put it on everything. Burgers, smother burritos in it, fries etc. but that’s not to say I won’t enjoy a bowl of green chili and tortillas when it’s cold outside.
Iv lived in Colorado my entire 27years and have never tried them! Probably never will but you will find better green chili and stuff like that at small family owned places rather than big places! Hope you enjoy our state!
Ryan, it's famous green chilli in Colorado cause it just tastes so dang good in our mild climate instead of anywhere else. Also, you need a pair of snow boarding goggles for cutting onions. It'll make your life easier.
Hey Ryan, i have a suggestion on how to stop your eyes from burning when you are chopping an onion, you can stick a piece of bread in your mouth and then start chopping when it is in your mouth, hope that helps! :)
recommend soaking your cilantro in a little bowl of water for a few mi nutes, taking it out and shaking it (or even getting a tiny salad spinnner.) Itll help get a lot of grit off of them.
Thank god you got a apron! 😂 You were driving me nuts wiping your hands on your butt! I just wanted to mind my own business lol yes, what a great idea for merch from you. 😊
Ryan, you are just too funny. That apron idea is gold. Glad you did not like the Rocky Mountain Oysters. Can't think of a reason why anyone would!!!! Chili looks great.......
Hello from New Mexico! If you wanted authentic green chiles you should have eaten in Albuquerque when you had the chance. Maybe another time. Sorry you missed it.
Hey . . Good to see you. I've never had any mountain oysters just sounded too gross to even think about eating. I bought a suit at Men's Wearhouse too and I really like it.
Awesome video as always. Was wondering what the plan with the kei truck was as they don’t really go highway speeds and it’s a pretty tight fit for anyone over 5,10?
Another quick tip as a ex chef the best way to stop onions making you cry is to only breath through your mouth when chopping. I promise this is stops 90%
My wife and I are CO natives. We use Hatch (New Mexico) Green Chilis when in season, pork butt and hours of cooking. We make a bunch, and freeze it. It's usually eaten as a burrito smother. But when it's fresh we eat it just like you did, like a stew. Rocky Mtn Oysters are kind of a joke. I've ate them twice.
It would be cool if you could make a excel document with all the foods you are going to rate, also maybe include a link to the recipe as well, or even to the video. I would love to have access to a archive of recipes like that.
Hey Ryan! Been following you for a while. You literally camped out outside of the Men’s Wearhouse that’s 1-2 minutes from my house. Hope you enjoyed Albuquerque!
There is a green chilli war for sure. It mostly revoles around the famous Pueblo green chillis. You should have stopped at any corner in Pueblo and bought some of their fresh Pueblo green chillis instead of the canned stuff you got from Walmart.
